Baked casserole pasta for a tasty family meal!
Casseroles are such a handy make a head dishes which can help you serve up dinner even on busy working days.
What I generally do is to make the casserole over the weekend, then cover it with plastic wrap and store it in my fridge for up to 2 days, then once I get off from work, I pop it up in the oven and by the time I shower, dinner is ready!
This also works great when I am having a dinner party and need to get ahead with cooking, specially if I don’t want to get stuck in the kitchen when guests are already over!
Today’s casserole is a tasty and simple shell-shaped pasta staffed with bolognese sauce and smoked scamorza cheese. You can also add some ham or mushroom if you fancy 😉
Ingredients (serves 4):
- 16 large shell-shape pasta
- 200 g lean ground beef
- 1/2 onion, chopped
- 1/2 carrot, diced
- 1/4 cup dry white wine
- 300 ml tomato pure
- 1 tbsp chopped fresh parsley
- 2 tbsp grated parmesan cheese + more
- 50 g smoked scamorza cheese
- 2 tbsp extra virgin olive oil
- 1 cup basil tomato sauce
- fresh basil
In a saucepan, heat up onion, carrot and celery in 1 tbsp of EVO and cook on low heat until soft. Add the ground beef, season with salt and pepper and cook on medium heat until meat changes in color. Pour in the wine, turn on high heat and let the liquid evaporate. Then add the tomato puree, season with salt and pepper, add some fresh basil, cover with a lid and let the sauce cook on low heat for 30 min. It needs to get creamy and flavourful.
Meanwhile slice up the smoked scamorza cheese
Cook the shall-shaped pasta al dente, drain, season with a tablespoon of oil and set aside
Fill up each shell with 1 tbsp of meat sauce and a few peaces of scamorza
Sprinkle the top with grated parmesan cheese then cover the top with tomato sauce
Bake at 200 C until top start to get a nice crust.
Remove from the oven, let your casserole stand on your kitchen counter for 10-15 min, just the time to settle. You want it to be warm, but not hot.
Serve it up and enjoy!
Make ahead tip: you can prepare the casserole even 1 or day in advance and then bake it when needed. This store well in your freezer for up to 1 month as well.
If you make this recipe, tag me on IG @the_fit_mediterranean